About Us

History & Craft

Our Smoking Process

The salmon arrives overnight from carefully selected sustainable farms based in the freshest wild Atlantic seas.  Each salmon is inspected to ensure only the highest quality are hand filleted, pin boned and smoked. Our traditional method is to lightly salt each side for 5 hours, after which any excess salt is washed off before smoking. Our master smokers, Michael & Paul, who between them have over 70 years’ experience, carefully blend the flavor of the wood, the right quantity of smoke and the exact amount of time to produce our signature smoked salmon, nothing more is added. The salmon is placed in Irelands only zero emission kiln, where it is lightly cold smoked for 7 hours. The resulting smoked salmon is smooth textured with the natural flavours of the wood and salmon combining to produce a product that is unique to Hanlon’s Smokehouse since 1845.

The 100% pure Beech wood used for smoking is sourced from sustainable forests.

Our salmon is smoked to order only and is delivered within 24 to 48 hours of leaving our kiln. We have never and never will freeze our salmon either before or after smoking as quality is not something we are willing to comprise on.

Our core beliefs, which underline our smoking process are:

  • To only smoke the freshest fish

  • To never use frozen fish

  • To only use 100% wood to smoke our salmon

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HF Foods Ltd. Registered in Ireland. Number 503455.